Instant Pot Spaghetti & Meatballs 🍝🥩: Juicy, Golden & Zero Stress (Plus Pro Tips for Monetization!)


 

Step 1: Form the Meatballs

  1. In a bowl, mix beef, breadcrumbs, egg, garlic, and seasoning.
  2. Roll into 1-inch balls and set aside.

Step 2: Layer in the Instant Pot

  1. Add marinara, water (or broth), and Parmesan to the pot.
  2. Gently place meatballs into the sauce (don’t stir!).

Step 3: Pressure Cook to Perfection

  1. Seal the lid and cook on manual high pressure for 10 minutes .
  2. Quick release and stir gently.

Step 4: Add Pasta & Serve

  1. Stir in cooked spaghetti (or use the sauté function to cook noodles directly in the pot).
  2. Garnish with fresh herbs or Parmesan and serve warm.

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Variations to Elevate Your Dish

  1. Gluten-Free : Use GF breadcrumbs and gluten-free pasta.
  2. Vegan : Substitute beef with lentils or jackfruit and use vegan cheese.
  3. Low-Carb Hack : Replace pasta with zucchini noodles or shirataki noodles .
  4. Gourmet Twist : Swirl in ½ cup heavy cream or ricotta for creamy depth.

Storage & Meal Prep Tips

  • Refrigerate : Store leftovers in an airtight container for up to 4 days (reheat with a splash of broth).
  • Freeze : Freeze portions in labeled bags for 3 months . Thaw and reheat on the stovetop.
  • Grab-and-Go Hack : Pre-make meatballs and sauce for instant pasta bowls or freezer packs.

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FAQs: Answering Your Top Questions

Q: Can I use frozen meatballs?
A: Yes! Add directly to the pot—no need to thaw.

Q: How to prevent pasta from sticking?
A: Add 1 tbsp olive oil during cooking or stir immediately after releasing pressure.

Q: Can I make this ahead of time?
A: Absolutely! Refrigerate sauce and meatballs separately, then combine when ready to eat.

Q: What if I don’t have an Instant Pot?
A: Use a Dutch oven or slow cooker—just adjust time and liquid.

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